Tomato Khejur Chutney

 

Ingredients

• 2 tablespoons mustard oil
• 1 teaspoon panch phoron
• 2 dry red chilli - broken and seeds removed
• 1 inch ginger , finely chopped or minced or 1 teaspoon grated ginger
• 250 grams tomatoes or 3 medium large tomatoes or 1.75 cups chopped tomatoes
• 1 tablespoon raisins (kishmish)
• 2 tablespoon chopped dates or 4 dates, chopped
• 1 to 2 tablespoons sugar, add as per taste
• 1 teaspoon dry mango powder (amchur powder) - optional
• salt as required

How to make tomato khejur chutney

1. Heat 2 tablespoons mustard oil in a heavy kadai or pan. Keep the flame to a low and let the mustard oil begin to smoke.

2. Once the mustard oil begin to smoke, then add 1 teaspoon panch phoran. If you do not have panch phoran then add a mix of ¼ teaspoon fennel seeds, ¼ teaspoon of nigella seeds, ¼ teaspoon of cumin seeds, ¼ teaspoon mustard seeds or radhuni seeds (wild celery seeds) and ⅛ or ¼ teaspoon of fenugreek seeds (methi seeds).

3. Immediately add 2 dry red chilies (seeds removed).

4. Fry for a few seconds till the spices crackle and become aromatic.

5. Then add 1 teaspoon grated ginger. 

6. Saute till the raw aroma of ginger goes away. Don’t brown the ginger.

7. Add 1.75 cups chopped tomatoes.

8. Mix tomatoes with the rest of the spices and oil.

9. Add salt as per taste.

10. Mix again.

11. Cover the kadai or pan with a lid. Let the tomatoes cook till they soften. Cooking tomatoes takes about 9 to 10 minutes on a low to medium-low flame.

12. In between do check a couple of times when the tomatoes are cooking.

13. Let the tomatoes soften and becomes mushy.

14. Now add 1 tablespoon raisins and 2 tablespoon chopped dates or 4 dates, chopped. Remove the seeds from the dates before chopping them.

15. Mix very well.

16. Add 1 to 2 tablespoons sugar and 1 teaspoon dry mango powder (optional). 2 tablespoons sugar gives a more sweet taste. For less sweetness add 1 tablespoon sugar or you can skip sugar completely. Addition of sugar depends on the tartness of the tomatoes, so add as required. Dry mango powder can be skipped. You can even add a bit of tamarind pulp if you want.

17. Mix again. The sugar will melt and you will see a liquid consistency in the tomato chutney.

18. After adding sugar, stir often and mash tomatoes with spoon or spatula on a low flame.

19. cook till the tomato date chutney thickens for about 4 to 5 minutes on a low flame. If the tomatoes start sticking to the pan, then add some water and cook. I did not add any water. once done switch off the flame.

19. Serve tomato khejur chutney warm or at room temperature with a Bengali meal. Leftovers can be kept in a small airtight bottle or bowl and refrigerated. Stays well for 4 to 5 days in the fridge.

Dassana Amit Recip